The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

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Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Best meat for winter roasting

Anthony Puharich

Anthony Puharich

'Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Ask your butcher to prepare a whole point-end piece of rump, which will be tender, juicy and full of flavour.

Short-rib on the bone can also be roasted to great effect.

I think neck of pork can come up as beautifully as belly, and the French were onto something when they used the top or thick end of a fillet of beef to create the mighty Chateaubriand.

If it's lamb you're thinking, but you want to try something other than leg or shoulder, ask your butcher to trim, tie and roll a short saddle.

For something that's reasonably priced, meanwhile, try a nice shoulder of veal, often sold as veal blade.

If you're confident in the kitchen, why not try roasting something from the range of delicious and interesting seasonal game birds that are now widely available in Australia? You could be talking pheasant or guinea fowl, partridge or pigeon. I'm partial to a good-sized free-range duck, too. They offer interesting textures and flavours that will challenge and please the family at the same time.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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